Method:
1. Soak the chickpeas for at least 12 hours at room temperature or 24 hours in a refrigerator. If we use hot water the soaking time will be reduced. The chickpeas have to be covered with water all the time.
If we add a teaspoon of baking soda to the soaking water, it will be ready in about 8 hours.
Keep in mind the baking soda may change the chickpeas flavor if we left them soak more time or we put more baking soda.

Note: its volume doubles while soaking.

2. Wash the chickpeas well before cooking.

3. Put the chickpeas into hot water covering them for at least 3 cm.

4. Once it starts boiling, add salt to taste and let them boil until tender. The time it takes could be 45 minutes or 2 hours depending on the chickpeas brand and how fresh they are.

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a bowl.
2. Stir in the lemon juice.
3. Use a fork to mash the avocado.
4. Add salt and pepper and reserve.
5. Peel and chop the half onion. Add into the bowl and mix.
6. Remove tomatoe seeds and chop. Add into the bowl and mix.
7. Cover the bowl, and refrigerate for 1 hour before serving.
8. Enjoy!

1. Mix oats, coconut and cocoa well.
2. Heat the butter, sugar and milk in a pot. Take it off the heat when it just starts to bubble.
3. Add the vanilla extract and pour into the first mixture.
4. Stir well.
5. Drop by spoonful onto waxed paper.
6. Freeze for 15 minutes.
7. Remove and place into a container.
8. Enjoy!

Note: store in the refrigerator if you accomplish to have some leftovers.